Submitted by :Leena Dsouza

Ingredients for 1 medium cake upto 1.2 kgs

1 cup maida ( large cup of 250 grams)
1 butter unsalted ( small 175 gms to 200 gms)
4 medium eggs or 3 large
1 tsp vanilla essence
3/4 cup powdered sugar or a little bit less (100 gms)
Caramel sugar – very thick liquid
( 250 ml or about 1 medium cup)
1 tsp of all spice powder ( see below)
1/2 tsp baking powder
400 or 450 grams of TuityFruity and Black Raisins (Tuity fruity 200 gms , Black raisins 200 gms)
cashew nuts 50 gms

Method :

  • Mix sugar and butter until lightly fluffy, mix egg white well beaten and maida, mix well, add egg yolks slightly beaten, then add
    Caramel and mix well again, lastly add spices and vanilla mix lightly
  • Add the Tuity fruity, Cashew Nuts and Black raisins.
  • Keep it for baking in preheated oven for 45 mnts in the middle rack, or till the knife comes out clean ( maximum 1 hour )
  • Pour 1 cup cold water with 1tbsp. caramel liquid to get a moist texture ( as the corners tend to be crusty )
  • Cut when completely cool ( to get perfect slim slices – keep the cooled cake in Fridge for about 2 to 3 hours and the cut slices )

Method for Spices :

  • Just grind the following with 1 tsp of sugar
  1. 10 lavangs
  2. 6 elaichi with cover
  3. 2 or 3 stick of dalchini. (U can store and keep this for upto 3 or 4 months for next use and caramel can be stored upto 1 year also )

Method for Caramel :

  • 1½ cup sugar, put in cooker vessel and brown it on high flame until sugar melts, then reduce the flame to medium and when it reaches the bubbling stage reduce fire to a very small flame and keep stirring till rich dark brown.
  • Add ½ cup of water – stir it well – take care of the very hot steam which rises due to adding of water, boil for 1 to 2 minutes on medium flame
    cool and store ( Try to prepare caramel at least 1 day in advance – as it need to be completely cool) takes about 20 minutes to do it – should be dark brownish black

Tips :

Put 5 to 6 sheets news paper cuttings at the bottom of the cake tin – just butter the top sheet preferable plain white or brown paper ( or else you will eat the news paper’s ink too ) the bottom of the cake will not burn if 5 to 6 sheets of papers are kept.

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